Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies might be just the dessert you are searching for. This recipe serves 36. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 2g of fat, and a total of 65 calories. From preparation to the plate, this recipe takes approximately 45 minutes. If you have flour, butter, sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.
Line 2 large baking sheets with parchment paper; secure to baking sheet with masking tape.
Place first 3 ingredients in a bowl; beat with a mixer at medium speed for 4 minutes or until light and fluffy.
Add vanilla and egg white; beat well.
Lightly spoon flour into dry measuring cups; level with a knife.
Add flour and salt to almond paste mixture; beat at low speed until well blended. Turn dough out onto a lightly floured surface, and shape dough into 36 (1-inch) balls.
Place balls 1 inch apart on prepared baking sheets, and press thumb into center of each cookie, leaving an indentation.
Bake at 325 for 10 minutes or until golden.
Remove cookies from pans; cool on wire racks. Spoon about 1/2 teaspoon Raspberry Refrigerator Jam into center of each cookie.
Notes: Almond paste makes the dough moist and pliable. Look for it in the supermarket baking aisle. The large holes of a box grater work well for grating the almond paste. Use a wine cork instead of your thumb to make a deeper indentation in the cookies. If you bake both pans of cookies at the same time, rotate the pans in the oven halfway through baking time for even browning.